Buttery crumbly scones loaded with juicy peaches and sweet white chocolate. This Peach Scone is simply too hard to resist

Summer and peaches

One of the best things about summer is the seasonal fruits that become available. This year, I haven’t made the most of our summer produce because we spent most of our summer sick with COVID right after Christmas.

Now that we’ve recovered, there’s a lot of catching up to do, so let’s start with peaches. Gorgeous juicy peaches are in season and they’re affordable at this time of year. A kilo of yellow peaches cost us $3.50! such a bargain, right? I got a little crazy and bought a few kilos, and that’s way more than I needed.

I had it in my head to make peach scones when a Canadian friend made a batch and posted it on her Instagram during their peach season. Inspired by this, I made peach scones with white chocolate. This pairing worked even better than I imagined!

These sweet buttery scones are crumbly on the outside and soft and flaky on the inside with chunks of fresh peach and white chocolate. To make it even more indulgent, we finish the scones by drizzling them in creamy white chocolate.

I love scones because you can have them for breakfast, brunch and even after dinner as a sweet treat. It’s time to relax and enjoy these scones with your favourite tea or coffee.

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A British special

It’s sort of funny that my first ever scone recipe is peach scones because I always order plain scones. I just love loading my scones with cream! So imagine how annoyed I get when some places are stingy with the cream! I swear I could just eat a large bowl of whipped cream and call it dessert.

Scones are simple yet complex, if that makes sense. Simple ingredients but the method may be a little tricky if you haven’t made scones before. My tip is to never over mix or overwork the dough because you’ll end with really tough and dense scones.

This lady I used to work with loved repeating her scone story. I think I’ve heard the story like 10 times over the course of 2 years. Her husband was British, so naturally, he had an obsession with scones. One day, she surprised him and baked him a batch of scones. When she offered them to him, he asked her ‘what’s that?’ he did not know they were scones. Her scones were dense and hard as rocks. He couldn’t even cut through them, so he bounced her scones on the table and laughed at her attempt.

I’ve made scones many times so I understand how to work the dough. It’s so easy to get carried away and overwork the dough. If you’re making scones for the first time, it may surprise you how crumbly and dry the batter may appear. Because of this, you may feel the need to mix the dough further.

To be honest, I sometimes still have this issue when I am making scones or muffins. I have the urge to make sure everything is nice and combined! However, this is not the way to go! The more we mix and knead, the more the gluten develops and this will make the scones dense and tough. Remember, scone dough should just come together, then stop kneading.

The lazy way to make buttery scones

When we were in 7th grade, our Home Economics teacher taught us how to make traditional plain scones. I remembered we had to cut the butter into small cubes, then rub the butter into the flour with our fingers until it resembled breadcrumbs. It took forever, and here I am as a full-grown adult, still hating that process.

I’ve said this many times before and I’ll say it again, I’m a lazy cook. Yes, I go the extra mile when I really want to make something, but most days I opt for a shortcut. However, in saying that, I only take shortcuts if the end results are still brilliant. And yes, these scones were AMAZING in flavour and texture!

So for those with a food processor, making scones will never be a chore because we’ll be using our processor to incorporate the cold butter into the flour.

If you don’t have a food processor, you could do it the old fashion way. Some people freeze the butter, then finely grate it into the flour before rubbing it in.

Peeled our unpeeled peaches will work. I didn’t bother peeling my peaches because you’ve guessed it, I’m lazy. Anyway, isn’t eating the skin nutritious?

My first batch of peach scones failed because I added too many peaches. They released too much water and made my dough really wet. I wanted my scones extra loaded with peaches and white chocolate, but I got a bit too greedy and it didn’t work out!

Ingredients for Peach Scone with White Chocolate

Plain flour (all-purpose flour) does not contain any leavening agents.

Caster sugar (superfine sugar) – Caster sugar has finer granules than regular white sugar. However, it’s not the same as confectionary, icing, or powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can’t find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but take care not to over-blitz it so a powder consistency.

Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat.

Peaches – White or yellow peaches would work in this recipe. Aim to get peaches that are sweet and ripe to get the best flavour into the scones. Resist adding more than a cup of peaches because doing so may make the dough too wet.

White chocolate – I used white chocolate chips in the dough and white cooking chocolate for the drizzle on top of the scones.

How to make Peach Scone with White Chocolate

Step-by-step guide with photos

Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a large baking tray with non-stick baking paper (parchment paper). There’s no need to grease the tray or paper.

For the flour mixture – Place flour, sugar, baking powder, salt and butter into a food processor. Pulse for 30 seconds or until the mixture resembles fine breadcrumbs. Alternatively, grate the butter and rub it into the flour using your fingers.

For the cream mixture – Place the sour cream, thickened cream, egg and vanilla extract into a bowl and mix until combined.

Transfer the flour mixture into a large bowl and make a well, then pour in the cream mixture. Stir a few times only and don’t over mix. The mixture will look crumbly and dry. Add in the peaches and white chocolate and fold through gently a few times to combine. At this stage, the mixture should still look dry and won’t hold together.

Transfer the mixture onto a clean kitchen bench. Gather the mixture together with your hands to form a dough. Lightly knead it a few times to form a ball but do not overwork the dough as it’ll make the scones tough. Flatten the dough into a 20cm (8-inch) disk, then slice it into 8 wedges. Place the wedges on the baking tray and brush lightly with thickened cream. Bake for 18 to 20 minutes or until a skewer comes out clean when inserted in the middle. Leave the scones to rest on the baking tray for 10 minutes before serving.

Irresistible Peach Scone

For the chocolate drizzle (optional) – Prepare the chocolate drizzle when the scones have almost cooled down. Place the chopped chocolate into a microwave-safe bowl. Melt the chocolate by placing it in the microwave with 40-second bursts, stirring well after each burst until the chocolate has completely melted. If the chocolate is too thin, let it rest for 5 minutes to thicken before drizzling.

Leftovers – Wrap each peach scone with plastic film and store it in an airtight container. The scones will keep for 2 days at room temperature and 7 days in the fridge, or frozen for up to 3 months.

Love to bake easy delicious treats? try out PASSIONFRUIT SLICE or make a batch of these irresistible SALTED CARAMEL SLICE 

A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.

Cooking measurements are in Australian standard spoon and cup measurements.

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Cheers (I’ll drink to that) – Cat Tre